Zoervleisj (zuurvlees) is great with fries and you'll find it at pretty much any frituur in Limburg as a topping. Many will have their own home made recipes.
Oranjekoek has candied orangepeel in it, that explains the name. It originally doesn't have the almond paste in it, and I still ask for it without. And it should have a cream on top, not whipped cream but a denser cream. My pake ( Friesian grandfather ) used to bring it on birthdays. Really tasty
@@JohnLewis-old Its actualy not that hard if you just use a good speicale prepaired dough mix (wel its actualy flour then). Well and you need to have mental form for the "taart"and a good stove. But other then that if you have the right apples right herbs and know...... Never mind you are right can somebody make me one to. But honestly it isn't that hard i used to make them when i still had al the right stuff.
I love it that you guys clearly know the stuff that you're talking about. You explain the dishes very well and you don't just stick with the more basic stuff. Thanks to this video I finally understand why people who didn't grow up here usually dislike hagelslag haha (and kapsalon is indeed a very deserved S-tier! Kibbeling is a close runner up tho)
@@JaapGinder they’re just not used to the combination of solid chocolate, butter and bread. I can understand why they would think it’s weird even though I love it ofcourse
Mussels from the Hema or the AH are fine, often the catch date which is on the label is only 2 days ago and they get slightly less towards the expiration date that is much later. I don't even bother with washing and checking them anymore, straight on top of the hot broth, shake after a 2 minutes and check through the glass lid when they open up. Don't overcook, risk undercooking instead because that is no problem, they are nice raw too. But they usually come in a 2kg box, so that's a lot for one person.
Don't forget that you live in Dordt "Brokking hazelnut pastry" You only have to shout Brokking in the Drechtsteden and everyone knows what you are talking about: the most famous hazelnut pastry in Dordt. It is a light cake made of hazelnut and whipped cream. With a dollop of whipped cream, a hazelnut and sometimes a chocolate on top.
3:48 Yeah, the way you say "Chocomel" is an even better pronunciation than "Goedemorgen". Excellent. 8:10 "Uitsmijter" was also really good. Most people struggle with the "ui".
Goodmorning Michelle&Alex...To cook or steam mosselen is pretty simple, go to AH and you only need 2 kg mosselen for a person a cheap Pinot wine some pre cut soep vegetables. 1 inch wine in a cooking pan throw in the veggie's and that's it. Done in 15 minutes.Have a nice day. 😎
The ones that do not open are bad and give them a good rinse with freshwater before. Instead of wine a dark beer is also a great option. While cooking give the pan a good shake once a few minutes.
You can also make a,,Vla test" because many kinds vanille,choco, dubbel Vla ,hopjes, caramel,rumrozijnen, kersen,appelcaneel special man,s like Vla .i know a American guy fly every 3 mond to Netherlands for buy Vla.
Your content is very engaging and fun to watch! This is my second day of a total of 5 in the Netherlands and my boyfriend and I have been using your videos to help us plan for each city we visit. We are staying in Den Haag amd taking day trips. Today was Delft, tomorrow is Utrecht, and Monday is Amsterdam. While in Delft we ate at 't Postkantoor and also got ice cream at Luciano! Both were great. We will hit up Brodje Ben tomorrow because Mario doesn't work on Sun or Mon lol. Thank you so much for the great vlogs!
Try the difference. Everything tastes so much better. Buy your vegetables, fruit and meat close to the source and in the season. Grocery "food" is convenient, but not real food.
Advocaat is great as a sauce on ice cream or yogurt, etc. Add some Hagelslag to it. Nobody says it needs to go on bread. The bolus is super with salted butter on it!
I recently discovred this channel and I really like your vids, as a dutchie myself I like to see foreigners/ people from the States visit/ living in the Netherlands and try out all different dutch foods :) Also the pronunciations of the dutch words/ food is pretty good to be honest (sure some things are harder to pronounce than others) but entertainig to hear haha :)
Really? The moustache made me believe so. Hahahaha, no I'm just joking. No man in his 50's would be able to handle such a young and lively woman as Michelle is.
A nice variation on Advokaat, you can get by Albert Hein! It’s called “Tokkelroom” after the sound a chicken makes. Tokkelroom tastes milder than Advokaat. 😍
Zoervleis or zuurvlees, is not just Limburg region, but specifically South-Limburg region. Also, it's typically eaten around the end of summer. I cook it every year for my English friend who also loves it.
Hoi! Thankjoewel and I just noticed Alex was surprised not to have found Zoorvleis in Weert.... To me it was like, yeah well d'oh, but realized he probably didn't know.
You clearly haven't had my moms appeltaart! As for the hagelslag, try it with pindakaas instead of butter! And I'll always take some proper brown bread over plain white.
Every baker has it's own recipe of oranje koek, being Frisian i tasted my fair share of it the difference is in taste and structure is big, not all oranjekoek is to my liking, i personally kie the oranje koet the jumbo sells here, the big pieces not those small square ones.
“Tokkelroom" is really different from "Advocaat". Tokkelroom contains a maximum of 8% alcohol and Advocaat 12%. Tokkelroom is originally a regional product from the last century and named after "Tokkel" (Remco Imker) who, before his wandering life in Assen, was known as a guitarist in the rockband "Herman Brood and his Wild Romance". "Tokkelen" refers to the sound of practicing his guitar from an early age. Tokkel sometimes performed with Jimi Hendrix.
Kibbeling is definitely S-tier for me, although I do understand the struggle between that and Kapsalon. Love the list, I would probably rank most of this the same.
Chocolademelk, the second time you said was actually really good. It's literally just milk (any) + melted chocolate (any) + sugar (a lot). Combining different types of milk and chocolate changes the flavor a lot. And the best chocolademelk is the chocolademelk you make yourself. It's actually really easy to make as well.
@@spoonwinnipeg2021 Respectfully, I will disagree. The best chocolate milk I ever had was at a chalet high up in the Italian Alps, they melted the chocolate in hot milk right in front of me, it was so good. Also, Dutch cocoa doesnt exist, it doesnt grow here :D
@@TheSuperappelflap Dutch cocoa, also known as dutch processed cocoa, is treated with an alkaline substance to reduce acidity and bitterness.. This method was invented in the early 1800ths by J.C. van Houten in the Netherlands, and gives it a darker colour and a distinct flavour.
So where are the stamppot, the zuurkool, boerenkool, hutspot, koolraap, blote billetjes, the nasi, bami, kroket, frikandel, kaas souflé, the hare and the pheasant, the herring, the hachee, the cheeses, griesmeel, stroopwafel, kaneelkussentjes, Bossche bol, the (gevulde) speculaas, kruidnoten/pepernoten, etc. etc.?
Worth noting is the difference between appeltaart and appelkruimeltaart. They are both pies of which apple is the dominant ingredient, but they are quite different in presentation and experience. I'm not entirely sure what Americans think 'dutch apple pie' is, but I wouldn't be surprised if this is where some of the disconnect comes from.
very happy with the advocaat rating. It's a special taste but I really enjoy it on a vanilla icecream with chocolate sauce. Zeeuwse mosselen, so many different preparations but no bad one so far 🙂. And kapsalon, of course, it's a guilty pleasure thing.
Did you try the hagelslag ROYAAL from de ruijter? The chocolate flavor is much more rich than the normal variant. Try this on a fresh baked white ovenbroodje, with roomboter. If the bread is still warm, the chocolate will melt a bit and makes it sooooo yummy. I havent seen you react to vlokken, am I right? If you do, you should try the royaal version too 😊. Also may be try the old peanut butter and hagelslag combination. My brother's would eat this all the time when we were kids
Jullie moeten een keertje gestampte muisjes proberen. Een broodbeleg dat echt alleen in Nederland wordt verkocht. Het smaakt naar anijspoeder maar dan voor op brood.
It’s so funny, my parents live in Dordrecht but we live abroad. It’s nice to see the Netherlands through your eyes. Now I want an oliebol from Dordrecht Stadspolders though 😅
Well, I am really proud on my Frisian/Northern heritage, and love living here, but never liked oranjekoek. So I agree with c tier haha. But you allready couldn't go wrong because of your agreeable rating for suikerbrood and snert (and Alex his rating for herring and mussels and Michelles rating for kibbeling ).
I am American, but lived in Den Haag, Holland for part of my high school years. I looked at your rankings, and agree with most of them. My cousin who visited up from AZ USA found that she really loved the Zachte Drops which you put at F tier. She would probably rank them A or even S.
Young Gouda cheese is The. Best. Thing. Ever. And it is better still if it's at room temperature and just starting to get sweaty. Eat it on a lightly buttered hard white roll (kaiser or baguette, say). Divine!
Solid list! Would agree mostly as a Dutchie. From your tier list i think you both like savory things more than sweet food :) As most of the sweet items are further down. If you like Zuurvlees this much, you can also get fries with stoofvlees (patatje/frietje stoofvlees) in most of the snackbars around the Netherlands, it's not exactly the same, but it's in the same ballpark :)
advocaatje you must make yourself in the microwaive. (exuse my bad english). 6 egs 250 gram sugar 250 ml Jenever 1 bag of vanilla sugar. mix everything in a big ball. Microwave for 4 and half minutes ba stir every thirty seconds. You wil never by out of abottle again. Then let cool down and top with a little caramel siroop and a dot of wipcream....soooooo yummie
Do you know that in summer those few days when it's really hot, when you drink chocomel you don't sweat that much. It's because of the antioxidants in it
uitsmijter: three slices of fresh white buttered bread, slices of cheese, slice of ham, slice of rosbief, 3 fried eggs, covered with panfried tomato, onion and mushrooms. Delicious.
I will never forget the sound it made when they made oliebollen at the kermis. It was automated so there was allways the right amount of dough in the oil. PSSST PSSSH PSSST PSSSH😄
So fun to see how you rate our food and then compare it with what I like. To me worst of everything is kapsalon. It has too much of everything to be healthy in anyway, and by mixing some good products together, all the nice flavors get mixed into something I do not enjoy. A waste in my view of good products. My absolute favorite is a doubt, either erwtensoep, or drop. When you were raised with drop, it is one of the best candies. Either salt or sweet, love them all. Thank you for sharing your favorites.
If you want to eat mussels, you really have to go to Flanders (Belgium) sometime, when they are in season. The way they prepare them there is much better than in Holland, and you can get them everywhere. They are the same mussels from Zeeland, and I don't know exactly what they do with them, they just taste so much better there. They also like the really large ones. The sizes sold here in supermarkets are usually 'Extra' or 'Super', but 'Jumbo' size are so much better. The new season starts in july, but they are at their best from september.
This is a most scientific and factual tier-list. I was worried when the discussion arrived to try and demote saucijzenbroodjes, but I'm happy you concluded they should stay at the same tier. (I'm vegetarian but I remember what all of these things taste like) (veggie or vegan kapsalons are still S tier)
Try the puur hagelslag and rate it again lol. It should be A tier at a minimum if you love chocolate. The one you showed was the weakened version with milk and it's definitly worse
15;42 just one thing... never apologise for your choises. Tastes differ, you like something that is disgusting to someone else. It happens, it is nature, don't apologise for nature.. Awesome channel, love you guys, you two are fun!!!!! Groetjes uit Groningen
Zeeuwse bolussen should be higher!! Depending on the part of Zeeland you are, bolussen taste differently. You tried the ones from Walcheren, which aren't half as good as the ones from Schouwen-Duiveland. If you visit Shouwen-Duiveland, you have to try the bolussen from bakery Bouman in a small village called Oosterland. They have the best bolussen in Zeeland. Close 2nd is from bakery Ten Hove in the nearby village of Nieuwerkerk. Speaking of Schouwen-Duiveland, you have to visit the town of Zierikzee, my hometown. It has a lot of historic buildings and if you're into that it's a nice place to spend a day. And it has a lot of nice restaurants.
Advocaat being A tier is fair. Its a great product. Vlaaien, especially those from Limburg province are soo good. I went to vacation there once and got the Christoffel vlaai thats chocolate and cherry flavored and its the 2nd best pie I ever ate (grandma's Dutch apple pie will remain #1 forever, nothing can beat that.
Saving the "toetjes" special for later makes sense. It's desert after all. But we're gonna have desert right? Hopjesvla, monapudding, Boer'n yoghurt, try something cheap, something German (some amazeballs German toetjes at AH as well). What is vlaflip? It's vla mixed with yoghurt, but only kinda mixed, so not all blended into one homogenous... just try it. Let us know.
Drop at F-tier is a crime. Even combining all the flavours as one is disrespectful of the drop culture. Its like saying candy in general is F-tier. You really should make a whole tier list of only drop flavours. Munt drop, honing drop, oldtimers, zoute bommen, etc.
Dutch apple pie in the US is a bit of a misnomer, because of its relation to the Pennsylvania Dutch who are German Mennonites, so it's more grounded in German cuisine than Dutch. ps. It's a tricky subject because if you put things in historical context of the 1600s and 1700s in the United States the term Dutch was also colloquially used for people from what is now the Netherlands and Germany.
Okay.. imo.. some of this stuff really depends on how it's made.. however.. the regular brand Chocomel: C.. there's better chocolate milk out there.. worstenbroodje, B at best, definitely compared with a saucijzenbroodje I'd rate it C.. The hagelslag? Get some beschuit with some good butter and the higher cocoa hagelslag (same brand, but 60% cocoa (purple)), and just add a tiny amount of salt.. that's S tier for me!
Love your vlogs as a dutchie and from Dordrecht. Have you been eating poffertjes at vissers? You kinda have to and plsase go to a festival in t wantijpark this summer. I always like before watching 😂🧡have a nice day
Zuurvlees isn't difficult to make, it just takes a while. Just google a recipe and try it. It takes more patience than effort. It's important to get the right beef though. We get it at an Islamic butchery. Way better than supermarket beef. It's just one version of beef that we eat in The Netherlands, from one region. The more generic version is 'draadjesvlees'. There is also a strong influence from Indonesia intertwined in Dutch food culture. That's why 'rendang' is also very popular. Personally, I prefer rendang. I come from a long line of very white Dutch people, but I'll pick rendang with rice over draadjesvlees met aardappelen, any day.
Nothing wrong much with the end list. But, like you said yourself already, it all very much depends on where you buy it. Like appeltaart : always fresh, *never* prepacked from the supermarket. As for saucijzenbroodje and gevulde koek : De Bijenkorf. Hands down S-tier.
I applause you for trying sooo many (strange...) foods! Really, you're the best! BTW: advocaat (yeahh, not really egg nogg is it? but kinda is...but isn't it also...) This is only is eaten with a tiny spoon, in a small glass (notice: tiny!! because of the reeeallly alcoholic contents of it..) AND you eat it with whipped cream on top. Then it's kinda yummie.Also very good with ice cream!! YUMM!!
If you love stoofvlees, come to us in Belgium 😊 My all time favorite one is at the restaurant of brewery 'Het Anker' in Mechelen - absoluut fabulous ! 😊❤
Great video again guys ,queston,do you ever try to make any of the food in this video yourself? Zuurvlees is some work but not that hard my mother was frm maastricht and she teached me how to do it if i can do it anybody can,but please skip the ginger it does not belong into zuurvleesh ,dont forget the peperkoek en rinse appelstroop to ad,thats the secret ingredient to real limburgse zuurvleish
Seeing how I almost completely agree with Alex's list, I guess I'll have to try zuurvlees. I am embarrassed to admit I never had zuurvlees, I love regular stoofvlees though. Is it much different / better?
@@buncharted It looks really good in your video, the meat is on the edge of falling appart, but importantly hasn't done so yet. Just how I like it. Have you ever made it at home? Because I bet it's not that easy to get it that good, this looks like good quality restaurant level to me.
Putting drop in F tier is a valid reason to kick people out of the country ;) Jokes aside, definitely enjoyed the video. It's fun to see your perspective on some foods that are so common to us.
Drop is definitely an acquired taste, but of course we Dutchies acquire that taste before we can walk. It's sooo addictive. I shouldn't really eat it any more because I'm old and I need to watch my blood pressure, but I still love all the salty ones. 😊
Factory vlaai over factory appeltaart, but home made appeltaart over factory vlaai, never had a fresh made flaai though XD also all the 4 S-tiers, I'm like thats barelly eatable XD And Drop is, like hagelslag (specificly of the Vlokken persuasion) are like almost on top for me. Would find it hard to put pastries and snacks and dinner on the same scale, guess grouping it as Dutch food for you guys works, as to me they seem as different sorts of food :)
I always learned that mussels are best in the dutch months with a ‘r’ in them, so September through to April. But nowadays you can nearly get them all year. And I totally agree with the compliments of Michelle’s haircut.
Next time: Amandelstaaf, Boerenkool met worst, patatje oorlog, saté met satésaus. And lastly you go eat a degustation menu at Fred , Boompjes 41, Rotterdam . You'll have to book in advance though.
Nice to see you appreciate most Dutch food, despite the bad reputation abroad😁 And don't feel bad about the hagelslag. I'm Dutch and I don't care for it either.
Have you ever tried Barneveldse Haantje pik? I never heard of Zeeuwse bolussen before but it looks just like that. 😅 I wonder if it tastes different. It’s very famous in and around Barneveld.
When you want Zuurvlees for sure and are in any place in Limburg, just go the local Friture. In Venlo we have Friet Ala, which is a Frikandel topped with Zuurvlees, topped with Fries, topped with Curry and Mayonaise. (and you can add Uitjes if you want to).
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Zoervleisj (zuurvlees) is great with fries and you'll find it at pretty much any frituur in Limburg as a topping. Many will have their own home made recipes.
Oranjekoek has candied orangepeel in it, that explains the name. It originally doesn't have the almond paste in it, and I still ask for it without. And it should have a cream on top, not whipped cream but a denser cream. My pake ( Friesian grandfather ) used to bring it on birthdays. Really tasty
Doesn't it also often have a pink topping, a bit like a tompouce? That"s how I had it in Harlingen.
@@RikFTK Yes, it does
Pro tip: Bake the Appeltaart yourself and eat it while it is still warm.
Can I get this made by someone else, I can't bake... but it sounds amazing.
@@JohnLewis-old Its actualy not that hard if you just use a good speicale prepaired dough mix (wel its actualy flour then). Well and you need to have mental form for the "taart"and a good stove. But other then that if you have the right apples right herbs and know...... Never mind you are right can somebody make me one to.
But honestly it isn't that hard i used to make them when i still had al the right stuff.
Totally don't agree. Appeltaart is best the next day when all dough is infused with the apple fluids.
Yes, with a scoop of icecream. And "slagroom".😊
@@JohnLewis-oldhmmm depends were it needs to go to, im a cook made 1000s...and willing for a good cause
I love it that you guys clearly know the stuff that you're talking about. You explain the dishes very well and you don't just stick with the more basic stuff. Thanks to this video I finally understand why people who didn't grow up here usually dislike hagelslag haha (and kapsalon is indeed a very deserved S-tier! Kibbeling is a close runner up tho)
People that dislike hagelslag... 😭 Why?
@@JaapGinder they’re just not used to the combination of solid chocolate, butter and bread. I can understand why they would think it’s weird even though I love it ofcourse
Mussels from the Hema or the AH are fine, often the catch date which is on the label is only 2 days ago and they get slightly less towards the expiration date that is much later. I don't even bother with washing and checking them anymore, straight on top of the hot broth, shake after a 2 minutes and check through the glass lid when they open up. Don't overcook, risk undercooking instead because that is no problem, they are nice raw too.
But they usually come in a 2kg box, so that's a lot for one person.
Don't forget that you live in Dordt
"Brokking hazelnut pastry"
You only have to shout Brokking in the Drechtsteden and everyone knows what you are talking about: the most famous hazelnut pastry in Dordt. It is a light cake made of hazelnut and whipped cream. With a dollop of whipped cream, a hazelnut and sometimes a chocolate on top.
I think they already did that. They found it too sweet (which is correct of course, but still delicious)😊
They already did
3:48 Yeah, the way you say "Chocomel" is an even better pronunciation than "Goedemorgen". Excellent.
8:10 "Uitsmijter" was also really good. Most people struggle with the "ui".
Chocomel i fully aggree, uitsmijter became outsmijter, wich is still fine ofcourse but he did strugle with the ui a little in my oppinion.
Goodmorning Michelle&Alex...To cook or steam mosselen is pretty simple, go to AH and you only need 2 kg mosselen for a person a cheap Pinot wine some pre cut soep vegetables. 1 inch wine in a cooking pan throw in the veggie's and that's it. Done in 15 minutes.Have a nice day. 😎
The ones that do not open are bad and give them a good rinse with freshwater before. Instead of wine a dark beer is also a great option. While cooking give the pan a good shake once a few minutes.
You can also make a,,Vla test" because many kinds vanille,choco, dubbel Vla ,hopjes, caramel,rumrozijnen, kersen,appelcaneel special man,s like Vla .i know a American guy fly every 3 mond to Netherlands for buy Vla.
Your content is very engaging and fun to watch! This is my second day of a total of 5 in the Netherlands and my boyfriend and I have been using your videos to help us plan for each city we visit. We are staying in Den Haag amd taking day trips. Today was Delft, tomorrow is Utrecht, and Monday is Amsterdam. While in Delft we ate at 't Postkantoor and also got ice cream at Luciano! Both were great. We will hit up Brodje Ben tomorrow because Mario doesn't work on Sun or Mon lol. Thank you so much for the great vlogs!
hagelslag in c tier...im crying here :D
I recommend you to go to any original bakery, butcher, grocery (the original ones, not the big supermarkets), and especially go to the local markets!
Try the difference. Everything tastes so much better. Buy your vegetables, fruit and meat close to the source and in the season. Grocery "food" is convenient, but not real food.
Advocaat is great as a sauce on ice cream or yogurt, etc. Add some Hagelslag to it. Nobody says it needs to go on bread. The bolus is super with salted butter on it!
Good you put saucijzenbroodjes and worstenbroodjes in the same tier. Almost started a civil war between the South and the North there.
😅😅😅
Zelfs een smaakloze zou toegeven dat worstenbroodjes veel beter zijn. Saucijzen smaken goed maak niet goed genoeg vergeleken met worstenbroodjes.
@@phfet precies! vooral zelf gemaakte worstenbroodjes
@@phfet Niet iedereen. Beiden zijn lekker, maar ik verkies Saucijs boven worstenbrood.
@@phfetNeeeeee, saucijzenbroodjes! Niet die droge worstenbroodjes.
I recently discovred this channel and I really like your vids, as a dutchie myself I like to see foreigners/ people from the States visit/ living in the Netherlands and try out all different dutch foods :) Also the pronunciations of the dutch words/ food is pretty good to be honest (sure some things are harder to pronounce than others) but entertainig to hear haha :)
Have you tried hagelslag on a beschuitje?
It makes me happy to see honest opinions ❤
From what I see when I look up Dutch apple pie America, I'd say it looks alot like 'appelkruimel' which is a variant of the appeltaart.
I've never seen anyone in his 50's so enthousiastic about advocaat as Alex! Good for you mister!
i’m not in my 50s 😭😭😭😭😭
Really? The moustache made me believe so.
Hahahaha, no I'm just joking. No man in his 50's would be able to handle such a young and lively woman as Michelle is.
50s??? He does not look anywhere near 50 at all! You need glasses 🤓
@@buncharted😂😂😂
Uncalled for bro😂😂 hes like high 30s
A nice variation on Advokaat, you can get by Albert Hein! It’s called “Tokkelroom” after the sound a chicken makes. Tokkelroom tastes milder than Advokaat. 😍
I second this!
Even better, get it from a dairy farm where they make and sell it
Wow !!! You nailed saying chocomel
Ik hou van een broodje met pindakaas en hagelslag 🤤
As a guy from the region where "zuurvlees" is made from traditionally, I can say that i'm proud of your taste buds 😂
Zoervleis or zuurvlees, is not just Limburg region, but specifically South-Limburg region. Also, it's typically eaten around the end of summer. I cook it every year for my English friend who also loves it.
Hear, hear.Fellow bourgondiër spotted! You taught him well :D
Hoi!
Thankjoewel and I just noticed Alex was surprised not to have found Zoorvleis in Weert....
To me it was like, yeah well d'oh, but realized he probably didn't know.
You clearly haven't had my moms appeltaart!
As for the hagelslag, try it with pindakaas instead of butter! And I'll always take some proper brown bread over plain white.
Every baker has it's own recipe of oranje koek, being Frisian i tasted my fair share of it the difference is in taste and structure is big, not all oranjekoek is to my liking, i personally kie the oranje koet the jumbo sells here, the big pieces not those small square ones.
If you both liked the uitsmijter, you should try "boeren omelet" when you see it!! Very delicious!!
“Tokkelroom" is really different from "Advocaat". Tokkelroom contains a maximum of 8% alcohol and Advocaat 12%. Tokkelroom is originally a regional product from the last century and named after "Tokkel" (Remco Imker) who, before his wandering life in Assen, was known as a guitarist in the rockband "Herman Brood and his Wild Romance". "Tokkelen" refers to the sound of practicing his guitar from an early age. Tokkel sometimes performed with Jimi Hendrix.
Kibbeling is definitely S-tier for me, although I do understand the struggle between that and Kapsalon.
Love the list, I would probably rank most of this the same.
Chocolademelk, the second time you said was actually really good. It's literally just milk (any) + melted chocolate (any) + sugar (a lot). Combining different types of milk and chocolate changes the flavor a lot. And the best chocolademelk is the chocolademelk you make yourself. It's actually really easy to make as well.
Dutch cocoa is a requirement. That's where its distinct flavour stems from.
@@spoonwinnipeg2021 Respectfully, I will disagree. The best chocolate milk I ever had was at a chalet high up in the Italian Alps, they melted the chocolate in hot milk right in front of me, it was so good.
Also, Dutch cocoa doesnt exist, it doesnt grow here :D
@@TheSuperappelflap
Dutch cocoa, also known as dutch processed cocoa, is treated with an alkaline substance to reduce acidity and bitterness.. This method was invented in the early 1800ths by J.C. van Houten in the Netherlands, and gives it a darker colour and a distinct flavour.
So where are the stamppot, the zuurkool, boerenkool, hutspot, koolraap, blote billetjes, the nasi, bami, kroket, frikandel, kaas souflé, the hare and the pheasant, the herring, the hachee, the cheeses, griesmeel, stroopwafel, kaneelkussentjes, Bossche bol, the (gevulde) speculaas, kruidnoten/pepernoten, etc. etc.?
Zuurvlees op 1 😎 het is een specialiteit uit Zuid-Limburg daarom vindt je het niet in Weert. Goed excuus om weer naar het zuiden te komen 😋
ik heb als een echte brabander ooit zuurvlees gehad,ik moet zeggen ik ben er dol op...beter dan de stoofvlees die wij hier kennen
Worth noting is the difference between appeltaart and appelkruimeltaart. They are both pies of which apple is the dominant ingredient, but they are quite different in presentation and experience. I'm not entirely sure what Americans think 'dutch apple pie' is, but I wouldn't be surprised if this is where some of the disconnect comes from.
very happy with the advocaat rating. It's a special taste but I really enjoy it on a vanilla icecream with chocolate sauce. Zeeuwse mosselen, so many different preparations but no bad one so far 🙂. And kapsalon, of course, it's a guilty pleasure thing.
Did you try the hagelslag ROYAAL from de ruijter? The chocolate flavor is much more rich than the normal variant. Try this on a fresh baked white ovenbroodje, with roomboter. If the bread is still warm, the chocolate will melt a bit and makes it sooooo yummy. I havent seen you react to vlokken, am I right? If you do, you should try the royaal version too 😊.
Also may be try the old peanut butter and hagelslag combination. My brother's would eat this all the time when we were kids
Jullie moeten een keertje gestampte muisjes proberen. Een broodbeleg dat echt alleen in Nederland wordt verkocht. Het smaakt naar anijspoeder maar dan voor op brood.
I was in Breda yesterday and because of your video, I went to the food hall. It was wonderful! Thanks for making me the cool American in the group.
i’m glad you enjoyed it! ❤️
@@bunchartedthanks for making me feel more at home here. ❤
It’s so funny, my parents live in Dordrecht but we live abroad. It’s nice to see the Netherlands through your eyes. Now I want an oliebol from Dordrecht Stadspolders though 😅
Mossels are super easy to prepare with white wine or (brown) beer. Cleaning (take the beards out) takes the most time.
Well, I am really proud on my Frisian/Northern heritage, and love living here, but never liked oranjekoek. So I agree with c tier haha. But you allready couldn't go wrong because of your agreeable rating for suikerbrood and snert (and Alex his rating for herring and mussels and Michelles rating for kibbeling ).
Ow and try (dark) hagelslag on (Dutch) peanutbutter! Or hagelslag with a lot of butter on beschuit(hope you know what I mean with that)
Guys I immediately felt like having a saucijzenbroodje 😋
I am American, but lived in Den Haag, Holland for part of my high school years. I looked at your rankings, and agree with most of them. My cousin who visited up from AZ USA found that she really loved the Zachte Drops which you put at F tier. She would probably rank them A or even S.
If you like the "advocaat", there is a more mellow variant called "tokkelroom".
Young Gouda cheese is The. Best. Thing. Ever. And it is better still if it's at room temperature and just starting to get sweaty. Eat it on a lightly buttered hard white roll (kaiser or baguette, say). Divine!
I googled "Dutch apple pie" after you mentioned and it liiks like a combination between appeltaart and appel kruimel vlaai
Was thinking the same thing, we do actually have a name for it appelkruimeltaart.
yep, that’s it
edit- we definitely explained it in the video but i edited it for time, that’s my bad 😅
Thank you for me not needing to google it anymore. 😊
Solid list! Would agree mostly as a Dutchie.
From your tier list i think you both like savory things more than sweet food :) As most of the sweet items are further down.
If you like Zuurvlees this much, you can also get fries with stoofvlees (patatje/frietje stoofvlees) in most of the snackbars around the Netherlands, it's not exactly the same, but it's in the same ballpark :)
advocaatje you must make yourself in the microwaive. (exuse my bad english). 6 egs 250 gram sugar 250 ml Jenever 1 bag of vanilla sugar. mix everything in a big ball. Microwave for 4 and half minutes ba stir every thirty seconds. You wil never by out of abottle again. Then let cool down and top with a little caramel siroop and a dot of wipcream....soooooo yummie
Do you know that in summer those few days when it's really hot, when you drink chocomel you don't sweat that much. It's because of the antioxidants in it
dutch gatorade 😂
Love your vids. We are actually going to move from Purmerend to Friesland at the end of this year, So, if you have any tips you have for us!👍
we love friesland 🥰
we need to spend more time there!
uitsmijter: three slices of fresh white buttered bread, slices of cheese, slice of ham, slice of rosbief, 3 fried eggs, covered with panfried tomato, onion and mushrooms. Delicious.
The white bread lacks a little in taste, but otherwise ... when are your opening hours?😃
Jullie hebben peanut butter & jelly. Probeer is pindakaas en hagelslag of pindakaas en suiker. Childhood memories
Koolraap en lof, schorseneren en prei. (drs. P)
And don't forget to check out postelein ... (Popeye-food).
I will never forget the sound it made when they made oliebollen at the kermis.
It was automated so there was allways the right amount of dough in the oil. PSSST PSSSH PSSST PSSSH😄
So fun to see how you rate our food and then compare it with what I like.
To me worst of everything is kapsalon. It has too much of everything to be healthy in anyway, and by mixing some good products together, all the nice flavors get mixed into something I do not enjoy. A waste in my view of good products.
My absolute favorite is a doubt, either erwtensoep, or drop.
When you were raised with drop, it is one of the best candies. Either salt or sweet, love them all.
Thank you for sharing your favorites.
If you want to eat mussels, you really have to go to Flanders (Belgium) sometime, when they are in season. The way they prepare them there is much better than in Holland, and you can get them everywhere. They are the same mussels from Zeeland, and I don't know exactly what they do with them, they just taste so much better there. They also like the really large ones. The sizes sold here in supermarkets are usually 'Extra' or 'Super', but 'Jumbo' size are so much better. The new season starts in july, but they are at their best from september.
This is a most scientific and factual tier-list. I was worried when the discussion arrived to try and demote saucijzenbroodjes, but I'm happy you concluded they should stay at the same tier. (I'm vegetarian but I remember what all of these things taste like) (veggie or vegan kapsalons are still S tier)
vegetarian worsten- and saucijzenbroodjes are also quite delicious
Try the puur hagelslag and rate it again lol. It should be A tier at a minimum if you love chocolate. The one you showed was the weakened version with milk and it's definitly worse
if I remember well, the first time you eat hagelslag with Bread you like it a lot because of the quality of chocolade.
michelle liked it! i’m not sure why she changed her tune for this video 😅
15;42 just one thing... never apologise for your choises. Tastes differ, you like something that is disgusting to someone else. It happens, it is nature, don't apologise for nature.. Awesome channel, love you guys, you two are fun!!!!! Groetjes uit Groningen
Have you tried peanutbutter with hagelslag? It might change your mind..
11:40 - "You think hagelsag is as bad as drop ?" - Hahaha. 🙂
I absolutely adore the way you guys pronounce "broodje", esp. in saucijzenbroodje.
"broawtjuh¨? 😆
When the R is in the month (September, Oktober, November) Mosselen are available.
Zeeuwse bolussen should be higher!! Depending on the part of Zeeland you are, bolussen taste differently. You tried the ones from Walcheren, which aren't half as good as the ones from Schouwen-Duiveland.
If you visit Shouwen-Duiveland, you have to try the bolussen from bakery Bouman in a small village called Oosterland. They have the best bolussen in Zeeland. Close 2nd is from bakery Ten Hove in the nearby village of Nieuwerkerk.
Speaking of Schouwen-Duiveland, you have to visit the town of Zierikzee, my hometown. It has a lot of historic buildings and if you're into that it's a nice place to spend a day. And it has a lot of nice restaurants.
Advocaat being A tier is fair. Its a great product.
Vlaaien, especially those from Limburg province are soo good. I went to vacation there once and got the Christoffel vlaai thats chocolate and cherry flavored and its the 2nd best pie I ever ate (grandma's Dutch apple pie will remain #1 forever, nothing can beat that.
Saving the "toetjes" special for later makes sense. It's desert after all. But we're gonna have desert right? Hopjesvla, monapudding, Boer'n yoghurt, try something cheap, something German (some amazeballs German toetjes at AH as well). What is vlaflip? It's vla mixed with yoghurt, but only kinda mixed, so not all blended into one homogenous... just try it. Let us know.
What about bitterkoekjespudding, rijstebrij met krenten en amandelgries? Krentjebrij, stoofpeertjes of perzik op siroop met slagroom?
@@Pasunsoprano great choices! Or macaroni with butter and brown sugar. Bring it on. Who else has suggestions?
It’s so cute and funny at the same time how she pronounce drop at 11:38
Drop at F-tier is a crime. Even combining all the flavours as one is disrespectful of the drop culture. Its like saying candy in general is F-tier. You really should make a whole tier list of only drop flavours. Munt drop, honing drop, oldtimers, zoute bommen, etc.
I bet that if you had poffertjes with Cointreau it would've been a S+
Since advocaat was already in the video anyway, that would've been a solid combination with poffertjes too.
i'm on a diet, so damn, thanks for the cravings! Wanna go out and get a kapsalon now..
The oliebollenkraam here in Stadspolders is indeed very, very good. (Yes, I live there)
Advocaat is so great as an topping on ice cream.
Dutch apple pie in the US is a bit of a misnomer, because of its relation to the Pennsylvania Dutch who are German Mennonites, so it's more grounded in German cuisine than Dutch.
ps. It's a tricky subject because if you put things in historical context of the 1600s and 1700s in the United States the term Dutch was also colloquially used for people from what is now the Netherlands and Germany.
Is there going to be a 3rd video about this? There’s a lot more to cover… 😉
Okay.. imo.. some of this stuff really depends on how it's made.. however.. the regular brand Chocomel: C.. there's better chocolate milk out there.. worstenbroodje, B at best, definitely compared with a saucijzenbroodje I'd rate it C.. The hagelslag? Get some beschuit with some good butter and the higher cocoa hagelslag (same brand, but 60% cocoa (purple)), and just add a tiny amount of salt.. that's S tier for me!
Love your vlogs as a dutchie and from Dordrecht. Have you been eating poffertjes at vissers? You kinda have to and plsase go to a festival in t wantijpark this summer.
I always like before watching 😂🧡have a nice day
we want to but we always go to pim’s when we have a craving for pannenkoeken or poffertjes!
Zuurvlees isn't difficult to make, it just takes a while. Just google a recipe and try it. It takes more patience than effort.
It's important to get the right beef though. We get it at an Islamic butchery. Way better than supermarket beef.
It's just one version of beef that we eat in The Netherlands, from one region. The more generic version is 'draadjesvlees'.
There is also a strong influence from Indonesia intertwined in Dutch food culture. That's why 'rendang' is also very popular.
Personally, I prefer rendang. I come from a long line of very white Dutch people, but I'll pick rendang with rice over draadjesvlees met aardappelen, any day.
Nothing wrong much with the end list.
But, like you said yourself already, it all very much depends on where you buy it.
Like appeltaart : always fresh, *never* prepacked from the supermarket.
As for saucijzenbroodje and gevulde koek : De Bijenkorf. Hands down S-tier.
In tears for the Bossche bollen. Only B. 😢
I'm sure if they had had the real one from Jan de Groot it would have ended up in the top tier
I applause you for trying sooo many (strange...) foods!
Really, you're the best!
BTW: advocaat (yeahh, not really egg nogg is it? but kinda is...but isn't it also...) This is only is eaten with a tiny spoon, in a small glass (notice: tiny!! because of the reeeallly alcoholic contents of it..) AND you eat it with whipped cream on top.
Then it's kinda yummie.Also very good with ice cream!! YUMM!!
sorry for my terrible english today
nee, sorry voor mijn slechte nederlands elke dag 😂
je vergeet de boerenjongens
Have you tried peanutbutter with Hagelslag yet?
not yet :( we have all of the ingredients though
from what I can tell by looking online, what Americans call "Dutch Apple Pie" is what we call "appelkruimeltaart".
If you love stoofvlees, come to us in Belgium 😊 My all time favorite one is at the restaurant of brewery 'Het Anker' in Mechelen - absoluut fabulous ! 😊❤
Great video again guys ,queston,do you ever try to make any of the food in this video yourself? Zuurvlees is some work but not that hard my mother was frm maastricht and she teached me how to do it if i can do it anybody can,but please skip the ginger it does not belong into zuurvleesh ,dont forget the peperkoek en rinse appelstroop to ad,thats the secret ingredient to real limburgse zuurvleish
i (alex) have no business cooking anything but i’ve asked michelle to make it sometime, i will report back 🫡
@@buncharted not even a boiled egg?😂😂😂
oh i can make scrambled eggs, that’s about it 😂
Wow michelle must feel so blessed with such a great cook as husbans,scrabled eggs 😂😂😂
Seeing how I almost completely agree with Alex's list, I guess I'll have to try zuurvlees. I am embarrassed to admit I never had zuurvlees, I love regular stoofvlees though. Is it much different / better?
it’s more vinegar-y 🤤🤤🤤
@@buncharted It looks really good in your video, the meat is on the edge of falling appart, but importantly hasn't done so yet. Just how I like it. Have you ever made it at home? Because I bet it's not that easy to get it that good, this looks like good quality restaurant level to me.
Putting drop in F tier is a valid reason to kick people out of the country ;) Jokes aside, definitely enjoyed the video. It's fun to see your perspective on some foods that are so common to us.
Drop is definitely an acquired taste, but of course we Dutchies acquire that taste before we can walk. It's sooo addictive. I shouldn't really eat it any more because I'm old and I need to watch my blood pressure, but I still love all the salty ones. 😊
Where is the smoked eal? where are the dutch prawns? Where are the Opperdoezer Ronde?
ever tried hachee?
BROO THE KIBBELING
Factory vlaai over factory appeltaart, but home made appeltaart over factory vlaai, never had a fresh made flaai though XD
also all the 4 S-tiers, I'm like thats barelly eatable XD And Drop is, like hagelslag (specificly of the Vlokken persuasion) are like almost on top for me. Would find it hard to put pastries and snacks and dinner on the same scale, guess grouping it as Dutch food for you guys works, as to me they seem as different sorts of food :)
Zuurvlees is makkelijk zelf te maken. Het kost wel wat tijd. Maak lekker veel en vries het in.
Every month with an M in them are good mussel months sorta speak.
Oh I'm really digging the haircut Michelle, it suits you. 😊
March, may, september, november, december? Seems like a pretty random selection... How come mussels are good in those months?
@@MartijnPennings To be honest, I have no idea Martijn 😂
Dat is wat mij altijd verteld werd.
I always learned that mussels are best in the dutch months with a ‘r’ in them, so September through to April. But nowadays you can nearly get them all year.
And I totally agree with the compliments of Michelle’s haircut.
@@tiniselles Now I'm second guessing myself🤔, you're probably right. 😁
Fun to look , thx .
Next time: Amandelstaaf, Boerenkool met worst, patatje oorlog, saté met satésaus. And lastly you go eat a degustation menu at Fred , Boompjes 41, Rotterdam . You'll have to book in advance though.
Nice to see you appreciate most Dutch food, despite the bad reputation abroad😁 And don't feel bad about the hagelslag. I'm Dutch and I don't care for it either.
Have you ever tried Barneveldse Haantje pik? I never heard of Zeeuwse bolussen before but it looks just like that. 😅 I wonder if it tastes different. It’s very famous in and around Barneveld.
i’ve never heard of it before 😅 hope to try it someday!
This makes me realize that you have already tried a lot of different foods here in the Netherlands. Still sad for our drop ;o).
When you want Zuurvlees for sure and are in any place in Limburg, just go the local Friture.
In Venlo we have Friet Ala, which is a Frikandel topped with Zuurvlees, topped with Fries, topped with Curry and Mayonaise. (and you can add Uitjes if you want to).
omg that sounds amazing!
@@buncharted , it is amazing.
2:24 How was the hangover? :P
Have you two already reacted to all of Eurovision? Could be fun!😊
that would be fun but we’re far less knowledgeable about music. we will stick to food for now 😅
@@buncharted understandable! Been loving the videos lately. Keep up the grind♡